adapted from Birthday Cakes, Kathryn Kleinman
1 cup cake flour
¼ cup plus 2 Tbs unsweetened, natural cocoa
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, melted and warm
1¼ cups packed brown sugar
2 large eggs
1 tsp vanilla extract
½ cup hot water
Preheat oven to 350º F. Spray desired pan with cooking spray or line muffin pan with cupcake liners.
Combine flour, cocoa, baking soda and salt in a medium bowl. Whisk to blend.
In a large bowl, whisk together the melted butter and brown sugar. Add eggs and vanilla, continuing to whisk until well blended. Add the flour mixture to the butter mixture, stirring just until moistened. Pour the hot water over the batter and stir until the water is incorporated and the batter is smooth.
Pour the batter into prepared pan, pans, or cup cake wrappers. For an 8 inch round or 9 inch square bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. For cupcakes bake for approximately 18 minutes. Remove cake to a wire rack and cool for 10 minutes. To remove cake from the pan, run a knife around the edges. Invert the cake. Turn cake right side up onto a wire rack and let cool completely. Alternatively, you may leave the cake in the pan and frost!
Makes 12 cupcakes
Fast Fudge Frosting
Birthday Cakes, Kathryn Kleinman 5 Tbs unsalted butter
¾ cup granulated sugar
⅔ cup unsweetened cocoa powder
pinch of salt
¾ cup heavy cream
1 tsp vanilla extract
In medium saucepan melt the butter. Stir in the granulated sugar, cocoa and salt. Gradually stir in the cream. Heat, stirring constantly, until mixture is smooth and hot, do not boil. Remove from heat and stir in vanilla. Let cool until thickened to desired consistency or use warm for a glaze or sauce. Frost as desired.
Classic American Chocolate Frosting
The Chocolate Cake, Michele Urvater3½ cups confectioners' sugar
Generous ¾ cup unsweetened cocoa powder, sifted
1¼ sticks unsalted butter, very soft
1 Tbs vanilla extract
7 to 8 Tbs milk or heavy cream
Sift sugar and cocoa into bowl of a stand mixer, mix until combined. Add the butter and vanilla, mix until well combined. On low speed, add milk or cream 2 Tbs at a time until desired consistency is reached.
